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WHORTLEBERRY JAM (a German recipe)

Moisten the sugar with wine, and boil it well. To four quarts of fruit allow four pounds of sugar and half an ounce of powdered cinnamon. When the sugar boils in transparent bubbles, throw in the fruit, and keep stirring till it is of a smooth consistency and no more thin juice collects on the top. Sprinkle in the cinnamon just before the jam is done.